Zesty Kitchen was founded by Indian School of Business alumni Sambit Sathapathy and Aditya Singh. Previously, Sathapathy and Singh have worked with Abbott and professional services firm McKinsey.

The company, which began operations in Mumbai’s Powai area, says it is now planning to expand to the Andheri and Malad regions of the city, and is also launching its businesses in the commercial hubs of BKC and Parel in Mumbai

It aims to build several regional and consumption-specific sub-brands, with a view to expand to over 1,000 kitchens by 2025, and says it sources ingredients directly from regions to maintain authenticity. Currently, it operates at least two sub-brands: Jamai Shoshthi and Medha Malvan, with the former contributing at least 20% of the company’s revenue.

Deals in the restaurant segment

There have been several moves in the quick-service restaurant (QSR) and cloud kitchen segment recently, as startups look at strategies involving one company with several sub-brands, all while maintaining low costs and overheads.